Spaghettoni With Tropea Spring Onions And Hot Pepper

Spaghettoni With Tropea Spring Onions And Hot Pepper

Spaghettoni With Tropea Spring Onions And Hot Pepper

An exclusive Italian recipe shared by Aimo Moroni, chef at Il Luogo di Aimo e Nadia starred restaurant: a spaghetti dish made with Italian ingredients

November 19, 2012

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

Spaghettoni
300 g, by Benedetto Cavalieri
Onion
300 g, Tropea variety, clean
Cherry tomato
100 g, from Pachino
Garlic
2 cloves
bay
2 leaves
hot pepper
1/2 tsp, minced and fresh
basil
5 leaves
Parsley
1 tsp
Thyme
the leaves of a sprig, fresh
vegetable stock
200 ml
Extra-virgin olive oil
6 tbsp
Parmigiano Reggiano
20 g
Sea salt

Preparation

Mince the garlic. Cut the onions into thin strips.

At slow fire, in a large skillet, heat 3 tablespoons of oil with bay leaves, add the garlic and onions and cook for about 15 minutes and uncovered, basting occasionally with a little stock. Remove from fire, add the pepper and thyme leaves.

Season with salt. Halve the tomatoes, remove seeds and dice.

Cook the spaghetti in salted, boiling water, drain al dente and pour the pasta in the in the skillet (consider about 70-80 g of sauce per person). Season the pasta on high fire for 1‘, add the tomato slices and parsley, then the Parmigiano and mix well. Season with salt and hot pepper and remove from heat.

Serve hot, tossing with the basil cut into strips and the oil.

This recipe is courtesy Il Luogo di Aimo e Nadia

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